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Slices of healthy vegan banana bread on white plates next to a glass of milk.

Coconut Oil Banana Bread (Vegan)

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  • Author: Alexandra Shytsman
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 minutes
  • Yield: About 10 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This healthy vegan banana bread calls for whole wheat flour, uses heart-healthy coconut oil, and has a minimal amount of sugar.


  • 2 tablespoons flaxseed meal (ground flaxseeds)* (see note below)
  • 2 cups whole wheat pastry flour (aka white whole wheat flour)* 
  • 1/2 cup chopped walnuts or pecans, plus more for sprinkling (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 ripe bananas
  • 1/3 cup raw turbinado sugar or coconut sugar
  • 1/3 cup unsweetened unflavored non-dairy milk
  • 1/3 cup melted coconut oil*
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Grease a standard loaf pan with coconut oil and set aside.
  2. In a small bowl, stir 2 tablespoons flaxseed meal with 1/3 cup water, and set aside for 5 to 10 minutes while you prep the rest of the ingredients. The mixture should thicken and take on a gel-like consistency.
  3. In a large bowl, whisk together 2 cups flour, 1/2 cup walnuts (if using), 2 teaspoons baking powder, and 1/2 teaspoon each baking soda and salt.
  4. Place 3 bananas in a separate medium bowl and mash with a fork until smooth. Add 1/3 cup each sugar, milk, and oil, and 1 teaspoon vanilla, plus the flaxseed mixture. Stir to combine.
  5. Add the banana mixture to the flour mixture and fold just until combined, being careful not to over-mix. Transfer to the prepared loaf pan and sprinkle with walnuts, if using. If you want, slice an additional banana in half lengthwise and press it into the top.
  6. Bake until golden brown and a toothpick inserted into the center comes out dry or with a few crumbs, 55 to 65 minutes.
  7. Allow to cool in the pan for about 15 minutes, then turn out onto a cooling rack or cutting board and cool completely before slicing.


  • If you prefer to use eggs, sub the flax with 2 large eggs and add them in step 4.
  • If you don’t have whole wheat pastry flour, use half all-purpose and half regular whole wheat flour – or all all-purpose.
  • Use virgin coconut oil if you like the flavor of coconut. If you don’t, use refined coconut oil (it’s neutral).


  • Serving Size: 1 slice
  • Calories: 270